How To Make The Albondigas Soup recipe


Vegetable-Based Recipes

This Albondigas Soup has been described as the national soup of Mexico–its name comes from the Spanish word for the savory meatballs that float in a flavorful vegetable-rich broth. It makes a great one-dish meal and can easily be doubled or tripled to serve a crowd.


For the meatballs:

  • 1 pound ground beef (or ground pork, or a combination of the two)
  • 1/2 cup cooked rice
  • 1/4 cup grated onion
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 egg

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For the soup:

  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 can (14 1/2 ounces) diced tomatoes with their juice (or 2 large fresh tomatoes, diced)
  • 2 1/4 ounces Glace de Poulet Gold® dissolved in 6 cups hot water
  • Salt and ground black pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint


  1. In a bowl, combine all the meatball ingredients.  Form the mixture into 1-inch balls and set aside.
  2. Warm the vegetable oil in a soup pot over medium heat.  Add the onion and sauté until it is translucent, about 5 minutes.  Add the carrots and celery and cook 5 minutes.  Add the garlic, zucchini, and tomatoes, and cook 5 minutes more.
  3. Stir in the diluted Glace de Poulet Gold®, and bring the mixture to a boil.  Carefully add the meatballs, reduce the heat to medium-low, and simmer until the meatballs are cooked through, about 40-50 minutes.
  4. Season to taste with salt and pepper.  Serve the soup in warmed bowls garnished with the chopped cilantro and mint.

Albondigas Soup Recipe Video

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